Tuesday, July 9, 2013

Summer Salads: Dee Dee Chumley

Thanks for dropping by my Virtual Potluck today.  We're partying every Tuesday.
I'm so glad you are here so you can meet my friend Dee Dee Chumley.  She's the author of young adult novel Beyond the Farthest Star and one of my critique buddies in the Inklings. Plus, we taught together, so I'm not kidding when I refer to her as the Grammar Goddess.  She also knows a thing or two about the many uses of cream cheese. Today, however, she brought a delicious and healthy salad and margaritas! 

Light, delicious, and healthy!
Black Bean and Hominy Salad
15-oz can black beans, rinsed and drained
15-oz can hominy, rinsed and drained
1 cup grape tomatoes, halved
1 small yellow pepper, diced
½ small red onion, diced
1/3 cup fresh, chopped cilantro
1 medium jalapeno pepper, seeded and minced

2 Tbsp fresh lime juice
1 tsp honey
1 tsp extra virgin olive oil
¼ tsp ground cumin
¼ tsp table salt

In medium-size bowl, combine beans, hominy, tomatoes, pepper, onion, cilantro, and jalapeno.
In a small bowl, whisk together lime juice, honey, oil, cumin, and salt; pour over bean mixture and toss to combine. Yields about 6, ¾ cup servings.
You can serve this right away, but it is better after an hour or so or even a day.
Magical Meal Suggestion
This salad goes well with anything southwest or Tex-Mex. You can use it as a side salad with grilled chicken or beef or fajitas or as a topping to tacos or tostados. Serve with chips and salsa and/or queso and—ole—you’ve got yourself a south-of-the-border meal in minutes!
The perfect beverage? Frozen Margaritas!
1 can frozen limeade
1/3 can Triple Sec
Tequila to taste (I use about half a can)
Lime wedges

Blend ingredients in blender to desired consistency.
Run lime wedge around rim of glasses, dip rims in margarita salt; pour, add lime wedges, serve.

Can’t you just hear the mariachis?
Stop by next Tuesday to see what Lisa Marotta is bringing to the party!